- 2 teaspoons canola oil
- 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
- 1 medium onion, halved and sliced
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons red curry paste, or to taste
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup reduced sodium chicken broth
- 1 cup “lite” coconut milk
- 1 tablespoon fish sauce or reduced-sodium soy sauce
- 1 teaspoon light brown sugar
- 1 1/2 cups cauliflower florets
- 2 cups baby spinach
- 1 tablespoon lime juice
- Lime wedges
- Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; cook, stirring often, until beginning to soften, about 4 minutes. Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes. Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer. Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes. Stir in spinach and lime juice; cook just until spinach has wilted. Serve immediately, with lime wedges.